Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche Recipe on Food52 (2024)

Make Ahead

by: Genius Recipes

November25,2014

4.6

13 Ratings

  • Prep time 30 minutes
  • Cook time 2 hours
  • Serves 6

Jump to Recipe

Author Notes

This is a perfect recipe to make for incoming holiday guests, by yourself in the quiet days leading up to their arrival. Its flavors sweeten and develop with a day or two in the fridge, and will go over very well in mixed company: You'll take care of the omnivores, the vegetarians, the gluten-averse, and the elderly relatives on soft food diets, all with one pot. Recipe adapted slightly fromBouchon (Artisan, 2004). —Genius Recipes

  • Test Kitchen-Approved

What You'll Need

Ingredients
  • 1 3 to 3 1/2-pound butternut squash
  • 2 tablespoonscanola oil
  • 1 pinchKosher salt and freshly ground black pepper, plus more to taste
  • 2 sprigssage
  • 1 cupthinly sliced (1/8-inch thick) leeks, white and light green parts only
  • 1/2 cupthinly sliced (1/8-inch thick) carrots
  • 1/2 cupthinly sliced (1/8-inch thick) shallots
  • 1/2 cupthinly sliced (1/8-inch thick) onions
  • 6 garlic cloves, peeled and smashed
  • 2 tablespoonshoney
  • 6 cupsvegetable stock, plus extra if necessary
  • 8 sprigsthyme, 2 sprigs Italian parsley, 2 bay leaves, and 1/2 teaspoon black peppercorns, all wrapped in a bouquet garni packet made of 2 green leek leaves
  • 4 tablespoons(2 ounces) unsalted butter
  • 1/4 cupcrème fraîche
  • 1 pinchFreshly grated nutmeg
  • Canola oil (if using sage leaves)
  • 1 tablespoonminced chives or 12 sage leaves
  • 1 pinchKosher salt and freshly ground black pepper, plus more to taste
  • 1 splashExtra virgin olive oil, to garnish
Directions
  1. For the soup: Preheat the oven to 350° F. Line a small baking sheet with aluminum foil or parchment.
  2. Cut the neck off the squash and set it aside. Cut the bulb in half and scoop out and discard the seeds. Brush each half inside and out with about 1 1/2 teaspoons of the canola oil. Sprinkle the cavities with salt and pepper and tuck a sprig of sage into each. Place cut side down on the baking sheet and roast for about 1 hour, or until completely tender.
  3. Remove the squash from the oven and let cool, then scoop out and reserve the flesh (discard sage).
  4. Meanwhile, using a paring knife or a peeler, carefully peel away the skin from the neck of the squash until you reach the bright orange flesh. Cut the flesh into 1/2-inch pieces (you should have about 4 cups).
  5. Put the remaining canola oil in a stockpot over medium-high heat, add the leeks, carrots, shallots, and onions and cook, stirring often, for about 6 minutes. Add the diced squash, garlic, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and cook gently for 3 minutes, reducing the heat as necessary to keep the garlic and squash from coloring. Stir in the honey and cook, stirring, for 2 to 3 minutes. Add the stock and bouquet garni, bring to a simmer and cook for 10 to 15 minutes or until the squash is tender.
  6. Add the roasted squash and simmer gently for about 30 minutes for the flavors to blend. Remove from the heat and discard the bouquet garni. Transfer the soup to a blender, in batches, and puree. Strain the soup through a fine sieve into a bowl. Taste the soup and adjust the seasoning. Let the soup cool, then refrigerate until ready to serve.
  7. To complete: Place the crème fraîche in a chilled small metal bowl and stir in nutmeg to taste. Whisk with a small whisk until the crème fraîche holds a shape. Cover and refrigerate.
  8. Reheat the soup. If it is too thick, add a little more vegetable stock. Heat a medium skillet over high heat. When it is very hot, add the butter and rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the foaming has subsided and the butter is a hazelnut brown, pour it into the pot of soup. Be careful not to leave the butter over the heat too long, as it can change from rich brown to black in seconds.
  9. Meanwhile, if using sage leaves, heat 1/8 inch of canola oil in a small skillet. When the oil is very hot, add the sage and cook for 30 to 45 seconds, turning the leaves to crisp them on both sides. When the bubbling stops, the moisture in the leaves will have evaporated and the leaves will be crisp. Drain the sage on paper towels and sprinkle with salt.
  10. Ladle the soup into six serving bowls. Top each with a dollop of crème fraîche. Grind some black pepper over the top and garnish each with 2 sage leaves or some minced chives. Drizzle a little olive oil over the top.

Tags:

  • Soup
  • American
  • Honey
  • Leek
  • Vegetable
  • Chive
  • Sage
  • Shallot
  • Carrot
  • Butter
  • Nutmeg
  • Make Ahead

See what other Food52ers are saying.

  • charles

  • Brianna Hammerly

  • Nick

  • Danee Kaplan

  • LaDonna Marrero

Recipe by: Genius Recipes

Popular on Food52

34 Reviews

Not a review but more of a question... How do you double or triple this recipe?

Blue H. November 12, 2023

x2
x3

charles July 18, 2020

We liked it. It's so uniquely flavored as you make it. Before we added the brown butter, the pepper was forward, once the butter is added it is heavily peppery and buttery, but then you add the creme fraiche and everything starts harmonizing with each other. The thyme is always there, at least it was for us, but never the first flavor you think of.

The recipe states that you can use sage or chives for garnish, we used chives, and I don't think that melds as much as the sage would. Next time, and there will be a next time, I'm definitely going with fried sage leaves for the garnish.

I would also note, that I feel this dish can be adjusted to taste rather well, or used as a building block to a completely different soup. The soups base is the butternut squash and the other veggies. If people wanted to swap thyme, sage, and Italian parsley for curry spices I think it could make an amazing butternut squash curry soup.

Dana January 17, 2019

Any favorite food pairing suggestions??

Danee K. January 17, 2019

I made made this for Thanksgiving dinner as soup course and with roasted chicken for a regular meal. It is so delicious it would go without about anything. A roasted pork would be delicious.

charles July 18, 2020

We just made it and made it with filet mignon, but that was us wanting steak more than it pairing perfectly. I used some of the extra thyme sprigs I had to season the filets, and help match the dishes. Honestly this is a really nice soup that I can see pairing with a lot of dishes.

Thanksgiving dining makes so much sense with it. I can also see pork loins, scallops, poultry, and white fish dishes working well with it.

Nohra October 12, 2018

Discarding the seeds is absurd! It's the best part of the squash. You put them in a strainer, rinse them, pat them dry, toss them with olive oil and salt, and roast them in a skillet. There is no better treat!

Brianna H. October 1, 2018

Great soup, but I actually think I'd prefer the flavor if all of the squash was roasted, and perhaps the carrot and garlic with it. I had a huge leek, so I ended up frizzling some and using that as a garnish with the fried sage leaves, creme fraiche, and brown butter.

Nohra October 12, 2018

I agree, roasted or grilled (even while cooking something else) gives the best flavor!

Katie September 27, 2018

Question: can the browned butter not just be added before the blending? It seems like a strange extra step to blend, then cool, then heat back up and add the butter - unless I am missing something obvious.

Danee K. September 28, 2018

I never cooled it in the fridge. We just eat it right away like you said.. It is SOOOOOOOO delicious. You will love it. The complex flavor is so perfect. I chuckled when I got the question in my inbox because I was planning on making it this weekend-

Suzy Q. December 12, 2017

Can this be made in advance at all? If so, how much in advance? I imagine the creme fraiche would go in after...

Thank you!

Suzy Q. December 8, 2017

This sounds sumptuous and the slide/photos below the save recipe option offer great visual assistance for many home cooks. I finish my 7 day water fast Sunday night and Monday morning I'll be in the kitchen creating some well deserved delights. Thank you! Ps. Will leave feedback soon.

Nick December 7, 2017

Great soup. We strained a little to assess the flavor, which was amazing, but we decided to keep it thick and not strain it. Used a mesh-ball tea strainer for the boquet garni instead.

Rachel November 29, 2017

Really great soup. Been craving a butternut soup I once enjoyed at a fancy restaurant when an expense account was part of my life. I figured this was a good opportunity to cash in on my Vitamix investment. I loved the attention to detail in the two different approaches to cooking the squash. Next time I will stuff the squash with more sage and perhaps some garlic. I don’t like leeks so omitted those and added a bit more of everything else. I’ve always wanted to assemble some Bouquet Garni so was excited to check that step off the list! (Make sure you have kitchen string..) If you’re going to make your own stock and then cook squash two ways I figure you better not wimp out on you garnish game. FRY THE SAGE (it’s wort it, you can tell because I used all caps.) Go ahead make your own darn Creme fraiche too — it only takes a night and you should try and do this soup all in a day ;). So change step one to mix fresh cream and cultured buttermilk and let sit overnight. #noregrets

Danee K. November 22, 2017

Stunningly good.

Stephen Y. November 4, 2017

This is a soup where the synergy justifies the complexity. Probably the most sophisticated and best tasting soup I have ever made. As a bonus, I fried cilantro leaves alongside the sage.

monica January 9, 2017

i refer to T.K. recipes as, "and then," because when you think you must be finished you realize there is another step- "and then..."
yes, this soup is worth every step. yes, you do need another butternut squash soup recipe. YUM.
BTW- i made his vege stock for this and it was absolutely divine.

monica December 10, 2016

Excellent recipe. Typical Keller in that there are many steps, and well worth the effort. This soup has depth. Flavors are clean and well balanced. I used his recipe for the veggie stock as well. Love it. Definitely a keeper

susan C. November 13, 2016

Can this be frozen before the creme fraiche step? Would love to make it ahead for Thanksgiving!

fiona H. October 22, 2016

The recipe in the list of ingredients calls for one butternut squash, but the method refers to two squashes. one pre-roasted, the other simmered in stock. Please would you clarify?

Mrs B. October 23, 2016

When I read this recipe the first time, I was also confused. Then I went back and read it a second time and noticed that they refer to the "bulb" of the squash, as opposed to the "neck" of the squash. The straight cylindrical part is the neck, and the portion that flares out is the bulb. So you cut the squash crosswise where it starts to flare out, then cut that bulb lengthwise and roast it. You then take the neck -- the long cylinder -- and peel and cut that for cooking on top of the stove.
I hope this helps.

fiona H. October 24, 2016

Thank you Beryl! I did eventually realize I'd missed that. Thanks for your kind response.

Mrs B. October 24, 2016

I'm happy to have been of assistance, fiona. I'm actually making this recipe for the first time in a few days . . . test driving it for the holidays, and rather looking forward to it.

NOYB October 21, 2016

Gluten-adverse?! BTW, some of us can't have gluten. It's called celiac disease. Look it up!

LaDonna M. October 7, 2016

This was absolutely amazing. I was worried that my 2lb butternut squash wouldn't be enough so I doubled the carrots and it was still really, really good. Don't skip the sage for the roasted squash or the fried sage at the end!

bittersweet January 20, 2016

This is one of my favorite recipes. What makes it genius is the use of both roasted and simmered squash. The roasted squash adds real depth of flavor that is balanced by the fresher taste of the simmered. Combining both methods makes for a wonderful soup. I have often used home made chicken broth instead of vegetable since that is what I had available. I only use one tablespoon of honey. This one's a keeper.

Heather P. December 16, 2015

whack good

Thomas Keller's Butternut Soup with Brown Butter, Sage, and Nutmeg Crème Fraîche Recipe on Food52 (2024)

FAQs

How healthy is butternut soup? ›

A one-cup (205-gram) serving of cooked butternut squash provides more than 450% of the RDI for vitamin A and over 50% of the RDI for vitamin C ( 1 ). It's also rich in carotenoids — including beta-carotene, beta-cryptoxanthin, and alpha-carotene — which are plant pigments that give butternut squash its bright color.

Can you leave butternut skin on with soup? ›

Do you have to peel butternut squash for soup? No. There is no need to peel the squash. Not only is this a fussy process, but the squash skin is completely edible and will blend into the soup once cooked.

How to make butternut puree without a blender? ›

You can also use a food processor, stand mixer, or immersion blender, all of which can make a purée in no time. Alternatively, as mentioned above, you can mash the squash by hand with a potato masher and/or beat it with a sturdy whisk for a chunkier, rustic texture.

How do you freeze butternut soup? ›

How to Freeze. Once cooled to room temperature, store butternut squash soup in an airtight container or freezer bag (leaving some room for expansion) and freeze for up to 3 months. Allow it to thaw in the fridge overnight before reheating according to the instructions above.

Is butternut squash OK for kidneys? ›

Winter and summer squashes are great for CKD diets. They include butternut, pumpkin, zucchini, and more. Easy to cook and nutritious!

Is butternut squash soup good for blood pressure? ›

It can help your blood pressure.

Butternut squash is high in potassium, which can help keep your blood pressure in check. Managing your blood pressure can reduce your risk for stroke and heart disease. Its fiber helps with blood sugar. Butternut squash contains a type of fiber that's not digestible.

Why does my butternut squash soup taste bitter? ›

Some butternut squash is more bitter than others, which may cause your soup to taste slightly bitter. If this is the case, try adding a bit more honey.

Is it safe to eat butternut skin? ›

All winter squash skin is technically edible (and when we refer to winter squash, we're contrasting it to soft summer squashes, like yellow squash and zucchini). “All the skins are just fiber and completely safe to eat,” said Ann Ziata, a chef at the Institute of Culinary Education.

How to make butternut squash soup less bland? ›

Add cubed apples, herbs, curry powder, or any of your favorite spices. The sky's the limit! Nicole tops her butternut squash soup with fresh chives (green onions will also do the trick) and a dollop of creme fraiche or sour cream.

What can I use if I don't have a blender? ›

Tools like rolling pins, a masher or a mortar and pestle can be used to mash or puree soft ingredients like ripe fruit, or help you crush ice in a pinch. Keep in mind that blending or crushing ingredients by hand may be more time consuming and achieve less consistent results than appliance alternatives.

How was soup made before blenders? ›

The blender as we know it (jug, base) was invented in 1922. Before this chefs made bisques or chowder, or other finer foods by chopping and prepping smaller food by hand. Broth, or as I like to call it, invisible soup, is probably the forefather of today's soups.

Can I use a blender instead of a food processor to puree? ›

The blender is a food processor's close relative in the kitchen and makes a great food processor substitute for a few tasks. These two countertop appliances are sometimes interchangeable for things like emulsifying and pureeing, but a blender can more thoroughly break down foods for ultra smooth results.

How long does butternut soup last in the fridge? ›

Store butternut squash soup in an airtight container or lidded glass jar for three to five days. If you want to preserve it for even longer, you can transfer it to the freezer to store for up to three months. Let it thaw in the refrigerator for 24 hours before reheating and serving.

How do you freeze squash without it being mushy? ›

Line a dry baking sheet with parchment paper and place the squash cubes or slices on it in a single layer. Freeze for one hour, or until solid. Once the squash has frozen solid, you can slide if off the parchment paper and transfer it to zip-top freezer bags to store for the long haul.

Does butternut freeze well? ›

The best way to freeze raw butternut and other varieties of winter squash is in one-inch cubes, after first peeling it and removing the seeds. Peel and cut the squash into one-inch chunks. Spread the pieces in a single layer on a parchment or wax paper-lined baking sheet and place in the freezer.

Can I eat butternut during weight loss? ›

Weight Management

Including butternut squash in meals can boost your fiber intake, as one serving of butternut squash provides about 10% of your Daily Value for fiber. Plus, butternut squash has only about half the total carbs of sweet potato, but has a similar flavor and can be used in many of the same dishes.

Is Butternut healthier than sweet potato? ›

To begin with, the butternut squash beats the sweet potato with fewer calories, carbs and sugar per serving. Moreover, it is rich in calcium, magnesium, potassium, and vitamins B6 and E. On the other hand, the sweet potato, however, provides more fiber and protein.

Which is healthier butternut or pumpkin? ›

The key differences between these two fruits are found in harvest time; pumpkins are only available September – October, sometimes November, while butternut squash is available year-round. Nutrition profile; Butternut squash is more nutritionally well-rounded but pumpkins have fewer carbs and calories.

Is butternut squash high in sugar? ›

As for nutrition, a cup of cooked cubed butternut squash has just 80 calories, 22 grams of carbs, and 4 grams of sugars, and supplies an impressive array of nutrients.

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